DEEP-FRIED CRISPY PEANUTS

Real and Healthy Chinese Cooking
By: Nicholas Zhou

Ingredients

Directions:
1 lb (500 g) peanuts, shelled
2 tsp salt, or to taste
2 eggs
1 1/3 cups (200 g) cornstarch (cornflour)
4 cups (1 litre) vegetable oil; uses about 3 1/2 fl oz (100 ml)
● Place the peanuts in a sieve or colander and pour boiling water over them, stirring constantly.
● Then marinate in a bowl with 1 tsp salt.
● Mix the eggs into a batter with half of the cornstarch and the remaining 1 tsp salt.
● Add the peanuts and coat well, then dust with the remaining cornstarch, shaking the bowl to separate the peanuts.
● Heat the oil in a wok about 230 degrees Fahrenheit. Add the peanuts and deep-fry until brown. Drain well, cool, and serve.

Enjoy